Italy Tiramisu
This classic Italian dessert from the Veneto region blends creamy mascarpone cheese with the richness of coffee liqueur (such as Kahlúa) and espresso. Literally translated as "pick me up," tiramisu refers not to the coffee it contains, but rather to its supposed aphrodisiacal qualities. Variations on this dessert use other flavorings besides coffee, such as chocolate, berries, lemon, strawberry, pineapple, coconut, or even beer.
Prep Time
45 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
Total Time
1 hour 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 large egg yolks, room temperature
- 16 oz (453 g) mascarpone cheese
- 2 oz (60 ml) coffee liqueur (Kahlúa)
- 4 large egg whites
- 12–14 ladyfingers (Naples bisquits)
- Unsweetened cocoa powder, for garnish
Directions
- Whisk one-fourth cup (50 g) of sugar with egg yolks until mixture doubles in volume, about 5 minutes.
- Gradually add mascarpone, whisking well after each addition.
- Add coffee liqueur and whisk until incorporated.
- In a separate bowl, whip egg whites into soft peaks with an electric mixer.
- Gently and gradually fold egg whites into mascarpone mixture.
- Spread one-third of mascarpone mixture into the bottom of a 6 x 9-inch (15 x 23-cm) casserole dish.
- Soak each cookie in coffee and place tightly together on top of mascarpone.
- Repeat layering until just enough mascarpone is left to cover the top.
- Cover top with mascarpone.
- Refrigerate for 1 hour, or up to 2 days.
- Serve with a dusting of cocoa powder.
Notes
A halal version can be made by omitting the liqueur.
Cooks wishing to avoid raw eggs whisk the egg yolks with the mascarpone over heat until eggs are sterilized, but not scrambled.
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